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Crunchy sweet Honeycomb Candy Recipe
Honeycomb Candy is fun to make, and totally delicious!
If you’ve ever thought about making homemade candy but were afraid the recipe was too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart. This recipe couldn’t be easier to follow and the results are consistently wonderful!
This easy honeycomb candy is made with a three simple ingredients, plus a little water.
Honeycomb candy brittle is made on the stove-top and takes about 15 minutes, start to finish.
Combine granulated sugar, honey and water in a heavy-bottomed saucepan and bring the mixture to a boil. Once the candy is a deep golden color and reaches 300 degrees F, remove from the heat and add baking soda. Whisk briefly just to combine and then watch the magic happen!
The candy brittle bubbles up and grows in volume by about three times its original size. Baking soda causes a chemical reaction giving the brittle its’ namesake appearance and airy texture.
Immediately pour the mixture into a prepared pan and let it cool completely. That’s it!
Do you need special equipment to make honeycomb candy?
- For best results, use a candy or instant-read thermometer for this recipe. If you don’t have one, you can try and wing it, but it’s much more difficult to perfect the recipe. Take the guesswork out of candy making and achieve perfect results every time with a thermometer.
- Check the Amazon link featured below for an inexpensive instant-read thermometer you can use when making toffee, fudge, meats and even bread!
- With even heat distribution and a lower risk of burning, a well-made heavy-bottomed stainless saucepan makes all the difference. We don’t recommend using nonstick cookware when making candy.
How long will honeycomb candy keep?
We recommend storing honeycomb candy in an airtight container at room temperature. Humidity can cause the brittle to be sticky so use a good, well sealed container for storage. Honeycomb candy will keep for up to a week.
Honeycomb also travels well, making it great for gifting, especially during the holidays.
What are some other ways to use honeycomb candy?
Honeycomb makes a fabulous garnish for cakes, cupcakes, pies and is utterly irresistible swirled into our honey ice cream. Crushed honeycomb is a terrific topping on just about any dessert!
What does honeycomb taste like?
This golden-hued candy taste like honey! I recommend using a good quality, light, floral honey that you love. The honey flavor is front and center so don’t use anything too strong or bitter. Enjoy!
One note of caution: If you have extensive dental work, you may want to skip eating honeycomb candy. Follow recommendations made by your dentist about eating toffee, taffy and brittle.
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Honeycomb Candy
Equipment
- candy or instant read thermometer
Ingredients
- 1 ½ cups granulated sugar (335g)
- ¼ cup honey (90g or 3oz)
- ¼ cup water (60g or 2oz)
- 1 tablespoon baking soda
Instructions
- Lightly spray a large baking sheet with vegetable cooking spray. Set aside.
- In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
- Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
- Immediately pour the hot candy onto the prepared baking sheet. Do not spread or touch the candy. Let the honeycomb cool completely before breaking into pieces.
- Store the honeycomb brittle in an airtight container at room temperature for up to a week.
Recipe Notes
Nutrition
Kitchen Essentials – The Instant-Read Thermometer
While a candy thermometer is ideal, an inexpensive instant-read thermometer will work well, too. You’ll find this kitchen essential a lifesaver for checking meats, baking bread and candy! It’s easy to clean and small enough to store anywhere. Click on the photo for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more recipes you might enjoy:
Peanut Butter Fudge
English Toffee
Dana says
We love this! I first made it in January and have made it 4 or 5 times since. Thanks for sharing.
Tricia Buice says
How fun Dana! So glad you enjoyed this recipe. Such great flavor!
Amanda Gramstad says
Have you ever tried some add ins? Like lemon juice or cinnamon? Our favorite baklava is drenched in honey that has both cinnamon and lemon and it is so yummy!
Tricia Buice says
Hi Amanda. No I have not tried add-ins. I would not use lemon juice but may be more inclined to add a little cinnamon. Hope you enjoyed!
Tracey Gill says
Really messed up. Cooked too high of heat. Smelled burnt and was too dark. Next time will turn heat way down. But was easy and bubbled well. Tasted slightly salty
Tricia Buice says
So sorry Tracey. Glad you’re going to try again! Maybe reduce the salt, too? Thanks for the feedback.
Amity says
It seems like an awful lot of baking soda! Doesn’t that flavor come through?
Tricia Buice says
No you cannot taste the baking soda Amity. It’s necessary to create the airy texture in the candy. Enjoy!
Larry says
Looks delicious and similar to our peanut brittle. We had your Cheesy Chicken Broccoli and Rice Casserole last night and it was a big hit.
Tricia Buice says
That’s great Larry! Thanks for giving it a try 🙂
Jennifer @ Seasons and Suppers says
I used to make this regularly in my teenage years. I have always loved it, but haven’t made it in years. You have reminded me that I’m long overdue 🙂 Looks perfect!
Tricia Buice says
This brittle is memorable for sure! Thank you so much Jennifer.